Tuesday, July 17, 2007

Cajun Black Iron Pot Roast Recipe

Cajun Black Iron Pot Roast

5 pounds boneless beef rump -- whole piece
4 garlic cloves, slivered
Salt and pepper to taste
1 cup cider vinegar
2 tablespoons peanut oil
2 cups black coffee
2 cups hot water
1/4 cup flour, blended with 4 tbs butter

Pierce gashes into the meat on all sides and insert slivers of garlic. Tie meat, if necessary, into a firm round shape. Rub meat with salt and pepper. Place the roast into a deep bowl just large enough to hold it. Pour over the vinegar and allow to stand 24 hours, turning several times. Remove meat and pat dry before cooking. Heat oil in an iron pot. Brown the meat well on all sides over high heat. Add the hot water and coffee. Cover the pot and cook, barely simmering for 4 to 6 hours, or until the meat is very tender. When done, remove the meat to a heated platter. Skim oil from remaining juices and thicken them with flour-and-butter mixture. Cook, stirring until gravy is smooth and the desired consistency. This makes a substantial meal, and works very well with venison substituting for beef.

This recipe for Cajun Black Iron Pot Roast is courtesy of the January/February/1992 edition of the Louisiana Conservationist.

This recipe Serves: 8

I just love cast iron pots. I have a really old cast iron pot that my my Mom gave me, and it is great for cooking all types of recipes. She always used to cook her roast on top of the stove with the cast iron pot, and it never stuck at all. The secret is all in the way you season the pot at first. After years of cooking and the correct care of cast iron, the pans will last forever.

The new cast iron pans and pots aren't the same to me. The pots come with a wax coating that is almost impossible to get off, and do not seem to cook near as good as the one she gave me years ago, and always stick, at least for me they do!

Anyone else have any experiences with new cast iron compared to the older types? I would love to hear your comments!


Your comment about black iron pots / skillets rings true. They
cook great ! One thing that you might want to know: That old rust covered iron pot someone has let go, can be saved. It takes a huge bonfire, with a large amount of red-hot coals. Throw the rusty pot in and let it get glowing hot.
Then, Very Carefully, drag in out and scrape off the rust. Re-peat as required. You will be back down to the raw iron, and will have to re-season the pot but it can returned to kitchen for years of good use. Happy Cooking ! John
Thanks John, I appreciate that tip! From time to time I do run across an old rusted one, but wasn't sure if they could be saved or not. Now I know! Thanks so much and Happy Thanksgiving!

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